Two Faced Chef

Let’s talk meat.  Specifically turkey.  Ground turkey’s beauty is definitely in the eye of the beholder.  If you are looking through a calorie-colored glass, lean ground turkey is a great substitution for beef, and my father has found a way to jazz the deconstructed bird right back into it’s Thanksgiving glory days–his turkey meatloaf.  To many, the idea of “meatloaf” is just as appetizing as the idea of ground turkey; however, this stuff is delicious.  It’s almost as if my father posseses the divine power to change water into wine, and makes his turkey taste just like it came from the wondrous beef family.  He’s a Bobby Flay junkie–and by junkie, I mean total man crush–and often watches his show and takes inspiration.  I wish I could take credit for this Flay-inspired dish, but once again my father did something very right–other than producing me, of course.

Turkey Meatloaf, Man Style

1/6th of this meaty beauty racks up around 275 calories.

Ingredients:

• 3 tablespoons olive oil
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• Tender, top half of 8 asparagus spears
• 1 large red pepper, diced
• 1 large yellow or orange pepper, diced
• ½ medium onion, diced
• 4 garlic cloves, diced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1.3 pounds (20.8 ounces) extra lean ground turkey breast (99% fat free)
• 1 egg, lightly beaten
• ½ cup Italian-style bread crumbs
• ¼ cup Parmesan cheese
• 1½ cups bottled spaghetti sauce (Dad uses Rao’s.)

In large non-stick skillet over high heat, heat olive oil.  Add next 9 ingredients and sauté vegetables until they are reduced in half, are tender, and just begin to caramelize.  Refrigerate until they cool completely.

Rainbows of vitamins and deliciousness. 

Preheat oven to 350 degrees.  Spray a roasting pan with vegetable cooking spray.  In large bowl with clean hands, combine cooled vegetable mixture, turkey, egg, bread crumbs, and cheese just until mixed.  Arrange mixture in roasting pan forming a 1½ x5x8-inch free form loaf.  Top with spaghetti sauce.  Bake for 1 hour.  Let rest for 10 minutes before slicing.  Serves 6.

Ok, it’s not the prettiest thing ever, but its a “loaf” people!  Much more attractive when sliced, and totally worth trying.

This meatloaf is not only great the first day, but perfect as leftovers for sammiches.  Hey, if you think turkey is only good for Thanksgiving or deli sandwiches, feel free to get all nostalgic and carve the loaf with your electric knife.  However, I am not responsible for the outcome….